Steamed Asian Wraps

Peel garlic and ginger root, coarsely chop and place in a high vessel. Add sugar, 2 tablespoons soy sauce, vinegar, tomato paste and 3 tablespoons water. Puree with an immersion blender.

Toast sesame seeds in a non-stick frying pan until golden brown.

Place the rice paper sheets between two damp kitchen towels and let soften, about 2 minutes.

Trim carrots, rinse, peel and cut lengthwise into thin slices. Then cut into narrow strips.

Rinse sprouts in a sieve, rinse and drain. Trim celery and scallions and rinse, dethreading celery if necessary. Cut both into thin rings.

Add carrots, sprouts, celery and scallions to a bowl and mix with the remaining soy sauce.

Rinse mint, shake dry, pluck off the leaves, cut into thin strips and mix with the vegetables. Bring a pot of water to a boil.

Put 2 tablespoons of the vegetable mixture into the middle of each soft rice paper sheet. Fold edge side of each sheet to the middle.

Now roll sheets of rice paper roll from one side to form a wrap with one open edge.